Maple-Glazed Wild Rice Salad with Cranberries and Pecans
A hearty wild rice salad tossed with dried cranberries, toasted pecans, and a sweet maple vinaigrette for a comforting regional side dish. This american-inspired salads ready in about 55 minutes pairs wild rice blend, water, dried cranberries into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup wild rice blend
- 3 cups water
- 1/2 cup dried cranberries
- 1/2 cup, roughly chopped pecans
- 3 stalks, thinly sliced green onions
- 3 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1/4 cup olive oil
- 1 tsp Dijon mustard
- 3/4 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup wild rice blend under cold water. In a medium saucepan, combine rinsed rice and 3 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until rice is tender and water is absorbed. Drain any excess water.
- Step 2: While rice cooks, toast 1/2 cup chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned; remove from heat.
- Step 3: In a small bowl, whisk together 3 tbsp maple syrup, 2 tbsp apple cider vinegar, 1/4 cup olive oil, 1 tsp Dijon mustard, 3/4 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 4: In a large bowl, combine cooked wild rice, 1/2 cup dried cranberries, toasted pecans, and 3 thinly sliced green onions.
- Step 5: Pour the maple vinaigrette over the salad and toss gently to coat all ingredients evenly. Chill for 30 minutes before serving to blend flavors.
Frequently asked questions
How long does Maple-Glazed Wild Rice Salad with Cranberries and Pecans take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maple-Glazed Wild Rice Salad with Cranberries and Pecans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wild rice blend from drying out.
Can I substitute ingredients in Maple-Glazed Wild Rice Salad with Cranberries and Pecans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple-Glazed Wild Rice Salad with Cranberries and Pecans for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Maple-Glazed Wild Rice Salad with Cranberries and Pecans?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
